Gochujang Baby Back Ribs

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Esther Choi

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These succulent, fall-off-the-bone, ribs are slow roasted and finished with a tangy, spicy Gochujang glaze. The sweetness of the ribs pairs perfectly with garlic fried rice and Korean corn cheese-- a cheesy Korean twist on classic American creamed corn. You will love this decadent and completely delicious dish!

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Esther Choi

Esther Choi, chef / owner of mŏkbar and mŏkbar Brooklyn, and soon mokbar Midtown, as well as chef / partner of Ms. Yoo, grew up cooking traditional Korean food with her Korean-native grandmother. Inspired by the old-aged techniques of her grandmother’s cooking, Chef Esther believes that food is the ultimate expression of a country’s culture. From its history and social customs, to its language, geography and arts, Chef Esther seeks to offer guests an understanding and appreciation of Korean food.Since the 2014 opening of her first venture, mŏkbar in Chelsea Market, Esther has been hailed as a “New Rising Chef” by Food Republic and in 2015 was named a “Zagat 30 under 30” NYC Culinary Rockstar.

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Nutritional Info










Calrose Rice, Canola Oil, Corn, Corn Syrup, Distilled Vinegar, Dried Onions, Egg Yolks, Fermented Soybean Paste, Garlic, Glutinous Rice, Gochugaru, Gochujang, Kewpie Mayonnaise, Kosher Salt, Mozzarella Cheese, Natural Flavors, Palm Oil, Plum Juice Concentrated, Pork, Red Pepper Powder, Red Pepper Seasoning, Rice, Rice Vinegar, Rice Wine, Salt, Seed Malt, Soybean Oil, Soybeans, Sugar, Vanilla, Water, Wheat Flour, Yeast Extract, Yeast Powder


Heating Instructions

Chef preparation

Recommended for special occations.

1. Preheat to 350F
2. Remove sleeve and peel back film
3. Pour sauce on top
4. Heat up for 12 mins or until heated through

Quick preparation

Don't you worry is time is an isue we got you covered!

1. Remove sleeve and peel back film to vent
2. Pour sauce on top
3. Microwave for 2 mins


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